A) Corn and wheat B) Potatoes and cheese C) Butter and flour D) Rice and beans
A) Germany B) France C) Italy D) Spain
A) Square B) Circle C) Triangle D) Crescent
A) Eggs B) Sugar C) Butter D) Milk
A) Baking at too low a temperature B) Not adding enough salt C) Overworking the dough D) Using too much flour
A) German B) French C) Italian D) Spanish
A) Custard B) Almond paste C) Berry jam D) Chocolate chips
A) Juice B) Coffee C) Soda D) Water
A) Italy B) Austria C) Germany D) France
A) 1845 B) 1850 C) 1860 D) 1838 or 1839
A) Kneading B) Laminating C) Proofing D) Fermenting
A) Julia Child B) Sylvain Claudius Goy C) Marie-Antoine Carême D) Auguste Escoffier
A) Confiserie B) Viennoiserie C) Boulangerie D) Pâtisserie
A) 50–60% B) 10–20% C) 30–40% D) 70–80%
A) Renaissance B) Middle Ages C) 19th Century D) 20th Century
A) Paris B) Marseille C) Vienna D) Lyon
A) Shortcrust B) Brioche C) Puff pastry D) Choux
A) Le Cuisinier françois B) Not specified C) All the Year Round D) Nouvelle Encyclopédie culinaire
A) Croissant House B) Boulangerie Viennoise C) Viennoiseries Galore D) Patisserie Française
A) 1853 B) 1905 C) 1920 D) 1915
A) The siege of Buda B) The Battle of Hastings in 1066 C) The Battle of Tours in 732 D) The Siege of Vienna in 1683
A) Marie-Antoine Carême B) Auguste Escoffier C) Alfred Gottschalk D) Julia Child
A) 1948 B) 1938 C) 1925 D) 1950
A) Budapest in 1686 B) Vienna in 1683 C) Paris in 1870 D) Constantinople in 1453
A) The European Union B) The United Nations C) NATO D) The Islamic State
A) Gipfeli B) Laugencroissant C) Pain au chocolat D) Kipferl
A) A French-style croissant with more butter B) A croissant glazed with lye, popular in southern Germany C) An American croissant with ham and cheese D) A Swiss croissant filled with chocolate
A) Cornetto B) Ay çöreği C) Rogale świętomarcińskie D) Medialunas
A) New Year's Eve B) St. Martin's Day C) Christmas D) Easter
A) 30 °C (86 °F) B) 15 °C (59 °F) C) 25 °C (77 °F) D) 19 °C (66 °F)
A) 5% B) 10% C) 12% D) 7.5%
A) 5–10 B) 60–100 C) 30–40 D) 16–50
A) 30 to 40 minutes B) 10 to 20 minutes C) 25 to 35 minutes D) 5 to 15 minutes
A) 90 minutes at 35 °C (95 °F) B) 60 minutes at 31 °C (88 °F) C) 30 minutes at 40 °C (104 °F) D) 45 minutes at 25 °C (77 °F)
A) Circular B) Rectangular C) Triangular D) Half moons
A) 140 to 170 °C (284 to 338 °F) B) 150 to 180 °C (302 to 356 °F) C) 165 to 205 °C (329 to 401 °F) D) 200 to 230 °C (392 to 446 °F)
A) Circular B) Semi-circular C) Triangular D) Rectangular
A) Brettanomyces bruxellensis B) Lactobacillus bulgaricus C) Candida milleri D) Saccharomyces cerevisiae
A) Anaerobic fermentation B) Aerobic respiration C) Alcoholic fermentation D) Photosynthesis
A) It dissolves completely in the dough without any effect. B) It creates new gas bubbles in the dough. C) It diffuses into preexisting gas cells incorporated during mixing. D) It reacts with yeast to produce more CO2.
A) It strengthens the gluten network. B) It has no effect on the gluten network. C) Starch gelatinization draws water from the gluten network, decreasing its flexibility. D) It increases the flexibility of the gluten network.
A) Fat makes the croissant more elastic. B) Fat has no effect on freshly baked croissants. C) Increased in-dough fat reduces crumb hardness immediately after baking. D) Fat increases crumb hardness immediately after baking. |